VEGETARIAN

Lentil Sauce for Rice

Sauces and Marinades | Turkish cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Source: http://commonrestaurant.com/entrees/rice-with-lentil-sauce

Ingredients

Red Lentils - 1 cup
Tomatoes - 21.2 oz
Vegetable Oil - 4 tablespoons
Chopped Cilantro - 2 tablespoons
Adyghe cheese - 7.1 oz
Salt - 1 teaspoon
Asafoetida - a pinch
Turmeric - 1 teaspoon
Cumin Seeds - 1 teaspoon
Black Mustard Seeds - 1 teaspoon
Grated Ginger - 1 teaspoon
Ground chili pepper - ¼ teaspoon

Step by Step guide

Step 1

Rinse and wash the lentils. Add 1½ cups of water and bring to a boil over high heat with the lid slightly ajar. Once the water boils, reduce the heat to low, partially cover with the lid, and cook for 15 minutes, stirring occasionally.

Step 2

In another pot, blanch the tomatoes, peel them, and cut them into small cubes.

Step 3

In a separate saucepan, heat 2 tablespoons of vegetable oil over medium heat, add the black mustard seeds, and cover with a lid. When the seeds stop popping, quickly add the cumin seeds, grated ginger, turmeric, chili, and asafoetida (can be replaced with onion). Sauté, stirring, for about 20 seconds, then add the chopped tomatoes and simmer for about 3 minutes, stirring constantly.

Step 4

Cut the Adyghe cheese into slices no thicker than 1 cm. Heat 2 tablespoons of sunflower oil over high heat. Add the cheese slices, reduce the heat to medium, and fry the cheese until golden brown on both sides, which will take about 1-2 minutes per side. Place the fried cheese on a plate lined with a paper towel, cover with another paper towel, and press gently to absorb excess oil. Let the cheese cool.

Step 5

Add the spiced tomatoes to the cooked lentils, and season with salt. Place over medium heat and simmer uncovered for about 10 minutes, stirring occasionally. Break the fried cheese into pieces or cut it into 2×2 cm pieces and add it to the lentils with tomatoes, add the chopped cilantro, mix, and cook for another 3 minutes. Serve with rice.